Instructions

• Line an 8x8-inch baking pan with parchment paper, leaving an overhang on opposite sides to form a sling. Grease the pan and parchment paper with nonstick cooking spray.
  
• Pulse the graham crackers in a food processor until broken down into fine crumbs (you should have 2 cups). Pour the melted butter over the crumbs in the food processor and pulse until moistened. Transfer the mixture to the prepared baking pan. Use your hands or the bottom of a measuring cup to firmly press the crumbs into the bottom of the pan. Freeze for 15 minutes.
  
• In a large mixing bowl, whisk the vanilla instant pudding mix and heavy cream until smooth. Spread the mixture over the chilled crust and top evenly with the berries. Chill the bars in the fridge until firm, at least 45 minutes.
  
• When ready to serve, grasp the ends of the parchment paper, pull the bars out of the baking pan, and transfer to a cutting board. Cut into squares, rinsing and drying the knife between cuts for the cleanest slices, and serve.
  
• Store leftovers, covered, in the fridge for up to 3 days.